Author Topic: Sopa Solferino  (Read 2271 times)

Offline JuliaBalbilla

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Sopa Solferino
« on: February 15, 2012, 04:48:56 pm »
Name of Recipe:  Sopa Solferino – not tested

Serves:  4

Ingredients:
For the sofrito
½ onion
1 leek
200g potatoes
25g olive oil
25g butter
Other ingredients
2 potatoes
1,000g water
1 vegetable stock cube
Pepper
1tsp chopped parsley

Preparation
Peel the onion, remove the outer layer and chop it.
Wash the leek, discard the green part and chop it.
Peel the 200g potatoes and chop them.
Put all the sofrito ingredients into the  *: 3 seconds / Speed 4.
Next, 7 minutes / Temp. Varoma / Speed 3½.
Meanwhile, peel the 2 potatoes and make 16 balls with the aid of a melon baller.
Finally, pour the water into the bowl with the stock cubes, pepper, and the potato balls 15 minutes / 100° C /  :-:^^.
Serve the soup, sprinkled with the chopped parsley.

Origin:  Translated from a recipe in Cocina española con Thermomix (Susaeta Ediciones).
Rosemary from Bournemouth formerly Gloucestershire